Polynesian Meatball Kabobs

1 beaten egg
1/4 cup fine dry bread crumbs
2 Tbsp. snipped fresh cilantro or parsley
2 cloves garlic, minced
1/8 tsp. graound red pepper
1 pound lean ground beef
1/4 cup finely chopped peanuts
1/2 of a red and/or green sweet pepper, cut
into bite-size chunks
1 fresh pineapple or 2 papayas, peeled and cut
into bite-size chunks, or one 20-ounce
can pineapple chunks (juice pack), drained
Sweet-and-Sour Sauce

Combine the egg, bread crumbs, cilantro, garlic,
red pepper, and 1/4 tsp. salt in a bowl. Add
beef and peanuts. Mix well. Shape in 1-inch
meatballs. Place in a 15x10x1-inch shallow
pan.

Bake in 350º oven 20 minutes or till no longer
pink . Drain. (Or, cook meatballs; cool.
Cover; chill up to 48 hours.

Thread a sweet pepper chunk, pineapple or
papaya chunk, and a meatball on a wooden tooth-
pick. Return to baking pan. Repeat with
remaining sweet pepper, fruit, and meatballs.
Brush with Sweet-and-Sour Sauce.

Bake 5 to 8 minutes or till heated through.
(Bake chilled meatballs 10 minutes.) Heat
remaining sauce in a small saucepan til bubbly.
Brush onto kabobs. Serve remaining sauce in a
bowl with kabobs. Makes about 40 servings.

Sweet-and-Sour Sauce

Stir together 1/2 cup brown sugar and 4 tsp.
cornstarch in a saucepan. Stir in 1/2 cup
chicken broth, 1/3 cup red wine vinegar, 2 Tbsp.
corn syrup, and 2 tsp. grated gingerroot. Cook
and stir till thickened and bubbly. Cook
2 minutes more. Use immediately or cover and
chill up to 1 week. Heat chilled sauce before
using. Makes 1 1/4 cups.